Wednesday, January 30, 2013

I saw a bunch off recipes floating around pinterest for chicken burrito bowls, a lot of the links did not work though. I have been trying to heat healthier, especially cut out carbs. I absolutely love Mexican food, and I was craving a burrito. I thought why not try the burrito bowls, have the taste of the burrito without the tortilla. This a very healthy alternative to Mexican food and tasted amazing!

Ingredients ( This was for 3 bowls)

1/2 pound of chicken tenders

3 Cups of shredded lettuce

3/4 cup of corn

3/4 cup of diced tomato's

1 can of black beans

1 medium onion diced

1 green pepper diced

Directions

In a skillet add your tenders and about 2 tablespoon of water. Season your chicken (I had a little bit of taco seasoning I added that to my chicken)

Cook chicken covered for about 15 minutes or until cooked through

Remove chicken from pan and add about 2 tablespoons of water and cook your onions and green peppers until tender.

After cooked place in a small bowl and and add your corn and tomatoes and let cook for about 5 minutes.

In a bowl add 1 cup of shredded lettuce

Top lettuce with black beans (I split the can between 3 bowl because we love black beans)

Top your black beans with the green pepper onion mixture (I split this between 3 bowls)

Top the green pepper and onion mixtures with 1/4 cup of the tomato corn mixture

Shred your chicken and divide evenly among your bowls.

Top with Tortilla chips, cheese, salsa, sour creams if desired (I added a little bit of cheese to mine but wanted to keep it healthy)

Monday, January 28, 2013

This was my first week back at my second job so I was really tired by the time I came home. I was really looking for super fast and easy recipes. This recipe definitely was fast and easy and it tasted awesome. This will become one of my go to recipes when I am strapped for time!

Tuesday, January 22, 2013

I have to start off by saying, this meal is probably one of my all time favorite meals EVER. When I was growing up my mom would make this special for me on my birthdays, and I have never had anything like it after that. I never tried to make it before because I thought there was no way I could make it taste like hers. The one day I was nice enough to share my leftovers with a friend, and he loved it just as much as I did. The other night this friend was coming over, and I thought what better time to try this recipe then now. I got the recipe from my mom and it turned out PERFECT. We were thrilled (not so thrilled there was not a lot leftover!)

Ingredients

3 cups of cooked and diced chicken (about 1.5 pounds)

4 cups of diced ham

2 cups of shredded sharp cheddar cheese

Season salt to taste

Sauce

4 tablespoons of butter

4 tablespoons of flour

3 1/4 cup of milk (I used a mixture of whole and non fat)

1 tablespoon of Dijon mustard

1 1/2 teaspoons of paprika

1/4 teaspoon of pepper

Topping

1.5 cups of panko bread crumbs

6 tablespoons of butter

1/2 teaspoon of parsley

1 tablespoon of garlic powder

Directions

Preheat oven to 350 degrees

Sprinkle your season salt over chicken until completely coated, cook in a little bit of olive oil for about 15 minutes (or until cooked through)

Once chicken is cooked layer on the bottom of a casserole dish

Top your chicken with diced ham

Layer cheese on top of ham

In a large pan melt 4 tablespoons of butter.

Once butter is melted add your flour, stir constantly till all butter is soaked up

Friday, January 18, 2013

I found a recipe for Cajun Alfredo, I have made something like this before and wanted to try another recipe. This is the link Comfortably domestic. I have to say I do like this recipe a lot more...it had much more of a kick. I also liked that I was able to make the recipe lighter, and still kept the great taste of Alfredo. This was a top choice for my roommate and boyfriend!

Ingredients

1 pound of chicken breasts cut into cubes

Cajun seasoning

2 tablespoons of butter

1 tablespoon of oil

3 garlic cloves minced

1 14.5 oz can of diced tomatoes

1/4 cup of dry white wine

1.5 cups of 2 percent milk

1.5 cups of grated Parmesan cheese

1 box of penne pasta

Directions

In a large skillet heat your oil and 1 tablespoon of butter.

Season your chicken heavily with the Cajun seasoning, mix well till chicken is coated (the spicier you like it the more Cajun seasoning to put on)

Add your chicken to the pan and cook on medium heat for about 20 minutes until cooked through

While chicken is cooking, cook your pasta according to directions.

When chicken is cooked add you wine to the chicken and scrape the black of the pan

Once you clear the pan, add your garlic and tomatoes to the pan and let cook for about 2 minutes

Wednesday, January 16, 2013

As you can probably see I have been on a chicken kick. I am a big fan of vinegar, but find it hard to find recipes that the vinegar isn't to overpowering for those who don't like vinegar as much as me. I found a recipe an allrecipes.com and decided to take from that and see how it goes. It was really really easy and had that perfect vinegar taste that I wanted.

Ingredients

4 chicken breasts pounded to the same thickness

Season all salt to flavor chicken

2 garlic cloves minced

2 tablespoons of olive oil

1/2 of medium onion diced

1/2 cup of balsamic vinegar

1 14.5 oz can of diced tomatoes with garlic and basil

1 tablespoon of Italian seasoning

Directions

Cover your chicken with the Season all salt

Heat your oil over medium-high heat

Once oil is heated add your chicken and cook for 7 minutes on each side (or until cooked through)

Tuesday, January 15, 2013

I have to start this post off my saying this is probably one of my favorite casseroles I have made in a long time. The flavors were perfect, and it makes great leftovers. It is a little more time consuming then I thought with all the layers, but it is well worth it.

Ingredients

1 tablespoon olive oil

1/2 cup chopped onion

3 garlic cloves minced

2 tablespoons of flour

1 cup reduced fat milk

1/2 cup of chicken stock

1/2 packet of taco seasoning

8 oz of non fat cream cheese

3/4 cup of salsa

1.5 cups of black beans

3 cups of cooked chicken breast (about a pound and a half)

5 oz tortilla chips

1 roasted red bell pepper chopped

1-1.5 cups of shredded Mexican cheese

Directions

Preheat oven to 350 degrees

Season your chicken with Ms.Dash cooking salt and cook chicken on medium high heat for about 15 minutes until cooked through.

Remove chicken

Heat oil over medium high heat, and add onions, cook for 6 minutes

Once onions are cooked add your garlic and flour and cook for 2 minutes

Monday, January 14, 2013

The other night I was really craving chicken, with a different taste. I could not think of anything so I searched the web for what I had, and it came up with an idea of a honey glaze with beer. I had all the ingredients and decided to make it. This was super fast, a different way to cook chiken and I have to say one of my favorite marinades for chicken that I have had in a while. Everyone that ate agreed that it was delicious and something to be made in the near future.

Ingredients

4 chicken breasts (pounded to the same thickness)

2 tablespoons of oil

1/2 cup of beer (I used miller hi life)

2 tablespoons of soy sauce

1 tablespoon of dijon mustard

1 tablespoon of honey

3 tablespoons of shallots (cut thin)

Season all salt for taste

Parsley for topping

Directions

In a large skillet add your oil, and swirl pan to cover with oil.

Coat your chicken with Season all salt and add to pan

Sautee each side for about 6 minutes (or until cooked all the way through)

Remove from pan and set aside keeping warm

Add your shallots and let cook for about 1 minute, or until they are clear

While shallots are cooking combine your beer, honey, mustard and soy sauce and stir with a whisk till all ignredients are combined

Add your mixture to the shallots and bring to a boil. Once boiling reduce heat and let simmer for about 3 minutes.

Once simmering add your chicken to the mixture and coat chicken completely

Turn oven to low and let chicken marinate in the sauce for about 15 minutes.

Thursday, January 10, 2013

The other night I came home from work and realized I really had to go grocery shopping, but tried to think of something I could make fast for dinner. I had some ground beef in the freezer so I decided to take that out and see what else I had. I had a ton of different canned goods and biscuits and decided to make mini chili muffins. These were super simple to make and they were really good too.

Ingredients

1 can of pilsbury biscuits

1 can of Hormel chili

1 pound of ground beef

1 tablespoon of onion powder

1 tablespoon of chili powder (less if you don't want the kick)

1 cup of shredded mexican cheese

Directions

Preheat oven to 350 degrees

In a large pan add your ground beef and onion powder, and brown ground beef

Once ground beef is browned add your can of chili and mix well

In a greased muffin pan place your biscuits and flatten as much as you can

Add about a tablespoon of your meat mixture and top with mexican cheese

Sunday, January 6, 2013

I absolutely love black beans, and I love salsa. I found a recipe a really long time ago for creamy black bean salsa and I have been dying to try it. Over the holidays I made this at a get together and it was abosolutely declicious. It does make a lot and it only is good for another 2 days because it will get really watery.

Ingredients

15 oz cans of black beans

1 cup frozen corn (thawed)

1 cup chopped red pepper

3/4 cup chopped green pepper

1/2 cup chopped onion

1 tablespoon of parsley

1/2 cup of sour cream

1/4 cup of light mayonaise

2 tablespoons red wine vinegar

1 teaspoon of cumin

1 teaspoon of chili powder

1/2 teapoon of salt

1/2 teapoon of garlic powder

1/8 teaspoon of pepper

Directions

In a large bowl, combine the beans, corn, peppers, onion and parsley and mix well.

Thursday, January 3, 2013

I know it has been a long time since my last post but the holidays were crazy. The weekend before Christmas my work had a holiday party at a smorgasbord. They were serving lunch and had a pierogie spinach feta salad and it was honestly the best salad I had ever eaten. We had a luncheon at my house and I was trying to find the recipe for this and couldn't find ANYTHING. I decided I would make it up and it tasted just like the salad. It was absolutely delicious and everyone loved it, and loved how different it was.

Ingredients for Dressing

1/4 cup lemon juice

1/2 teaspoon of salt

Pepper to taste

2 teaspoons of Greek seasoning

1 teaspoon of Dijon mustard

2 garlic cloves minced

3/4 cup of olive oil

For Salad

1/2 bag of baby spinach leaves

2 boxes of frozen mini pierogies (I used the cheese blend)

5 plum tomatoes cut into chunks

1/2 container of feta cheese

Directions

In a large pot boil water, once water is boiling add your pierogies

Cook pierogies according to box

Once pierogies are cooked, remove from water, rinse, and place in fridge to cool.

In a medium size bowl add your olive oil, and then add the rest of your dressing ingredients.

Mix dressing very well until the mustard is mostly dissolved

Once dressing is made get a big bowl and add your spinach leave, tomatoes, pierogies, and feta.

Pour your dressing over salad, a little at a time until salad is completely coated (I had dressing left over)

Once dressing is added put salad in fridge to cool for about 20 minutes